Frequently Asked Questions About building My Brick Oven / How to build a brick oven / DIY Pizza Oven
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- Опубликовано: 4 июн 2024
- In this video, I answer the most frequently asked questions about the construction of my brick oven. This video series explains the entire process for building a brick oven. I have received well over a thousand questions and comments on RUclips, Instagram and via email and decided to do an FAQ brick oven video before I restart construction and finish this outdoor kitchen. If you have a question that I have not answered, please leave it in the comments. If you have used my videos to build an oven, please send me a picture. I truly love to see how the power of the internet and social media can transform a regular person like you and me, into anything we set our mind to; even a brick pizza oven builder.
Link To My Cooking Channel: On The Flame: / @on-the-flame
Free Plans: www.artisanmadethings.com/bri...
Links to the other parts of this build:
Full Playlist: • Brick Oven/BBQ: Outdoo...
PPart 1: Building the base (This is my first video ever so go easy on me) • Brick Oven/BBQ Outdoor...
Part 2: Building the form (This is my second video ever. Slightly better that the first) • How to build a brick o...
Part 3: Insulating the oven floor • How to build a brick o...
Part 4: Installing the floor • How to build a brick o...
Part 5: Building the Dome • How to build a brick o...
Part 6: Building the Landing, Arches and Chimney • How to build a Brick P...
Part 7: Curing Fires • How to build a brick p...
Part 8: Insulating and Rendering the brick oven • How to build a brick o...
Part 9: How to build a wood fired BBQ: • How to build a Wood Fi...
Part 10: Kitchen Counters: • How to Build Outdoor K...
Part 11: How to Frame A Roof For An Outdoor Kitchen: • How To Frame A Roof Fo...
Part 12: Installing the chimney for an outdoor kitchen: • Installing The Chimney...
Part 13: How to build a Brick Arch • How to Build a Brick A...
Part 14: Installing Stone Veneer Over Cinderblock • Installing Stone Venee...
Part 15: Outdoor Kitchen is Finished • Building An Outdoor Ki...
How to Make the Indispensable Tool: • How to Make the Indisp...
Frequently Asked Questions About My Brick Pizza Oven: • Frequently Asked Quest...
Avoid My Mistakes: • Avoiding Mistakes Buil...
Refractory Mortar that I used: www.zoro.com/akona-50-lb-refr... 
Хобби
watched about 20 pizza oven making videos in the last week and this is one of the best ones. He actually explains what he's doing and why. God bless him. He is thorough and meticulous but not crazy or too complicated, some people just slap it together. He has some background knowledge but he keeps it simple and builds a structure that seems to adhere to all the key principles for a well functioning oven. One thing you might do is use a dome frame when setting the bricks for the dome and, I've seen others have a slightly better strategy when you get to the very top of the dome. Seems like alot of heat could escape out of there if not done properly.
These question vids are great, cant wait for the next videos!
AWESOME build! Great work. I look forward to more videos.
Thanks for this!!! I’ve used several of your videos in my own build. Looking forward to your future vids
thanks a lot for this series. For one its one of the things that inspired me to start building my oven, and two i got a lot of useful tips that help me in the process. i keep coming back for the videos as im building my oven.
Thank you for making respectful answers to the questionS. It’s so easy to make a judgment on someone else’s opinion and you didn’t do that at all. So your answers were super useful. Thanks.
Great information and I appreciate all your extra work to video while constructing the oven! I hope to build one next year but it's on a small tropical island. So I'm glad you video gave me some direction to start looking for the material before getting too involved.
Great info, thanks for posting
Love the videos, I'll be building my oven and grill soon and this has been so helpful. When is your cooking channel coming out? Looking forward to seeing the oven and grill in action.
Great to have a recap on some of your choices. You have a great build there and I'm looking forward to the cooking videos. :-)
Thank you!!!
Howdy Great explanations of what you done and why you done it you are one of the very rare you tubers that is a craftsman and also a teacher and someone who wants others to be successful in there builds which is really helpful for a dumb arse like me cheers
Thank you friend! I’m actually a high school history teacher.
Hi, I love your work, everything you do looks awesome. I will ask you for a favor. My fire bricks are different size 9/4.5/2.5 inches. I'm asking you about inner and outer arches, I cannot use your measurements right? I have to use different measurements for my size of the brick.
Thanks, Chris.
We are about to build the bbq. Do we need to have concrete base in the area where the fire is going to be, or is enough pit brick on top of some iron bar?
FYI that the refractory mortar you use is also sold by menards (for people that have access to that). That’s what we used too!
Thank you for sharing that info. I don’t have one near me but I know that they are a big company
Thank you so much for sharing your experience with the rest of us. You have definitely giving me the vital "push", inspiring me to do my own project.
Could you share some thoughts on the oven door that you will build/buy? Or maybe it'll come in a later video?
I live in Europe, and acquiring and iron casted door without hinges seems impossible.
Thanks
Every shipyard that is used to repair steelboats should be able to do that. They often have thicker steel plate scraps. Do not make it too thick! You have to lift it quite often ;)
Regardless of what people say......Are you happy? Enjoy it brother. Great video and work.
Thank you! You are right. I love having a real wood fired brick oven and nothing beats the pizza from a brick oven.
@@ArtisanMade Trust me... I know, I didn't get the big at the gym...hahaha.
Haha!!
Wow, I watched the whole series and didn't realize you got so many views on it. Congrats!
Thank you! I was surprised too. I didn’t realize that so many people had an interest in brick ovens.
Good on you mate! Very happy to see you effort and dedication pay off in views. Many thanks for putting this together. I'm the otherway round, I've just built the firewood BBQ (Parrilla) and now on the oven mission. Being Argentinian and half Italian both are a must in our backyards. Keep up the good projects!
Thank you! I had no idea that brick ovens were so popular. My friends thought I was crazy for wanting to build one, until they ate my pizza. I’m Italian and both are a must! Haha!
@@ArtisanMade you've been hanging with the wrong crowd :) - but they have been hanging with the right guy! Cheers!
Haha! Thank you brother!!!
Thank you so much for your videos! About the space below your oven is that a functional fireplace?
Just storage
Great workmanship! I’m in the process of building my pizza oven and used your videos as inspiration and guidance. Question for you, will you be building à covered shelter/roof with a structure to protect the oven from the elements. I live in Sherbrooke in Quebec, Canada and am wondering if it will withstand the extreme weather. Thanks got sharing!
Thank you! I would definitely build a roof over it. I’m going to be building mine soon. Hopefully in September.
Congratulations, very good work. Could you give us the dimensions of the oven and the number of firebricks you used? and dimensions of firebricks? I am sorry, you mention them all again congratulations
Thank you very much
You mentioned that you are in the NE US. I am in Nova Scotia and suject to frost in the ground. Is a foundation that goes below the frost line a consideration? Great videos, btw. You did an excellent job.
Thank you! I would definitely set a footing below the frost line. I did here in New York. It’s worth the extra money and work to protect your entire project.
great video you helped me so much with my oven build. in saving cost, can I use rockwool insulation,instead of expensive ceramic insulation?
Im not sure how that will work. I would play it safe and use the ceramic fiber. It will cost about $300 but at least you know it won’t be a problem later on.
@@ArtisanMade I appreciate your quick response.. thanks.
I have not heard that mortaring the first row is incorrect? The videos from Melbourne Fire Brick Company show him mortaring the first row if I recall. And I believe they also mortar their floor as you appear to have done. Great videos and I used your videos especially for the mortaring as I bought the same mortar but from Grainger.
I watched those videos too. That is a prefab kit. I never agreed with that part of their construction. All of the old school books and literature say that mortaring the oven floor is wrong. And can create problems when everything expands.
I wanted to share a great resource for fire brick, refractory mortar, refractory concrete, kaowool, insulating brick etc. They are great and small project friendly! If you live in the northeast. It's Smart Ceramics in Woburn Ma.
Thank you for sharing. I checked the site. They have a lot of materials that is usually hard to find. I wish had a place like this near me.
So, per question six (6) it seems that you do NOT want the Sailor bricks to bond to the floor, is that correct and why? Is it because of the expansion/contraction?
Correct. If he sailors are bonded to the floor, and the floor expands, it could cause cracking in the dome.
Thanks for the updates! My husband and I just finished our dome last week and used your videos as a guide through a lot of the construction. It’s great to know you stick by your choices (since we made many of the same ones). Question: are you still planning to add the stainless steel chimney flue eventually?
I'm in much the same position. I found these videos incredibly useful in building the dome and the entrance. I am now trying to work out the best way to install a stainless steel flue to the front arch. My main worry is fitting something that will not be strong/stable enough.
Yes. I’m hoping that the roof will be built soon and then I can install the stainless chimney. Probably in September. I will make a video of the process as well
I noticed you used a metal ring to attach a flue. I don't see a metal flue. Did you utilize the ring or is the flue just the firebrick?
I am looking to use a clay flue liner surrounded by brick.
By the way a great job and a wealth of knowledge I am currently using in my build.
I actually ordered the remaining parts for the flue assembly today. I will be installing it this month. I like the way you are doing it better. It will look nicer and will cost less.
Could a “sacrificial” wooden frame be built to the shape of the oven’s dome and then burned? It seems like the process of laying the bricks would be less time consuming. I have not started my brick oven build yet.
Not a good idea. First reason that comes to mind is that you need to cure your oven with a bunch of different fires starting at low temperatures. Having a frame in there would make that difficult. If I were to do it again, I would build a frame out of foam that I can break apart easily. Keep in mind that you want to remove your frame before the cement has dried so that way you can point everything up and clean it. That is something that I didn’t do in my video because I was also very inexperienced. Good luck happy building.
Sir, if I make a portable brick oven like 3 or 4 diameter its make food. Pakistan
How much did fire bricks cost ? Per brick
Is the red or orange fire brick was ok? Because we only have orange or red firebricks in then philippines.. Btw new subscriber and planning to have a pizza bussiness. Thankyou brother.
Red is fine too, as long as it is firebrick
Fırın ölçüleri kaça kaç malzeler neler bilgileri verirseniz sevinirim teşekkürler sağolun
Check my website. Artisanmadethings.com
Hi, do you have the plans for the pizza oven by any chance?
Check my website. Artisanmadethings.com
I've gone through and read your comments about mortaring the floor. Are you including the first course of brinks in that comment as well? I have all my parts on the deck ready to start but this is a bit confusing. What I had planned to do is have a 3 inch concrete pad on top of my block. Since concrete is terrible for heat retention, I was then going to put a 5 1/2 inch pad made from a mixture of perlite and refractory mortar. Where the actual "oven floor" bricks were going, I was going to have a 2 1/2 inch depression for the oven floor bricks to sit. Under the bricks will be a 1/4 inch mixture of sand and refractory mortar (dry). That will allow leveling to be very easy. The depression would be slightly larger than the floor to allow for the floor bricks to expand and contract and put no pressure on the walls. ( I am doing a 36 inch long style not a circular dome.)
Are you saying the first course of the wall bricks should not be mortared? It seems like in every vid I have watched they are. Appreciate your vid. And, I know what you mean about the outer decorative rocks. I was looking at some tile and had a heart attack over the price. I have decided to go with river rock that comes in $5 bags and press that into the final coat.
My dome is built on top of the floor. I mortared the sailors but Many pros don’t like doing that.
@@ArtisanMade I can not remember a vid where anyone does not mortar dome bricks. And, that includes the starter course at the bottom. My intent is to lay my slab with the depression for the fire bricks, then, once I have the oven floor bricks leveled I was then going to take my plywood form and measure it so that the arc starts about 1/8th of an inch past the bricks. That will allow me to remove any damaged bricks later if needed. I just got my slab poured and I am giving it a good 3 to 4 weeks cure time due to the amount of weight it will have. Looking forward to that first pizza!
The Old Shooter probably because we are all amateurs😂. Good luck!
Hi how many fire bricks roughly did you use
about 250
How many hours do you estimate it took you to build your pizza oven?
I'm guessing 180 hours. That includes the base construction as well. Filming also slowed me down, but the fact that I felt like I had no idea what I was doing slowed me down too. Having done this once, and having improved my masonry skills, I think I could build one in 90 hours now.
Why do you want to limit the height of the dome and aggressively slope it?
It will reflect more heat to the oven floor. As a result, the floor will reach and maintain higher temperatures more quickly and longer and pizza will cook more evenly on the top and bottom.
Respect. Please tell me if you are selling a drawing project for your PIZZA Ofen. Thank you.
The dimensions are available on my website www.artisanmadethings.com/brick-oven
What are the dimensions of the base?
Check my website. www.artisanmadethings.com/brick-oven